Pandan Magic Custard Cake

Pretty? No artificial colourings & flavourings added! How it is done? Pandan Magic Custard Cake of course needs pandan flavours hahaha....Inspired by Baking Tai Tai's version, instead of using pandan essence/paste, I've actually blended some fresh pandan leaves with the milk to obtain the natural colours and flavours :) So happy with the natural soothing green hue! Of course the taste of the cake is good too, is like eating a slice of pandan kaya layer cake

A pan of watery batter :)

This is how it looks when out of oven ;) but the surface will be more wrinkled after further cooling down.

Cross-sectioned of the cake

Ingredient (7" square cake)
  • 120gm unsalted butter
  • 300ml milk
  • 8 thin blades fresh pandan leaves, washed and snipped into small pcs
  • 200ml coconut milk (one pack Ayam brand coconut milk)
  • 4 eggs, separated
  • 130gm icing sugar
  • 120gm plain flour
  • icing sugar for dusting

  1. Preheat oven to 180 deg cel. Lightly grease and fully line a 7" square pan with baking paper slightly overhang the edge of the pan.
  2. Melt butter and set aside and cool down slightly. 
  3. Blend the cut pandan leaves with the milk till smooth. Strain the mixture thoroughly and discard the pulps.
  4. Whip the egg whites till stiff peak formed. Set aside.
  5. In a separate mixing bowl, beat the egg yolks, sugar& salt till pale and creamy. Beat in melted butter for about 2 mins until evenly incorporated.
  6. Sift in flour and beat until combined. Slowly beat in milk and coconut milk. Mixture will be watery.
  7. Fold in the beaten egg whites, 1/3 at a time. Fold in till all whites are evenly incorporated.
  8. Pour batter into the prepared pan and bake for 45-50 mins until the top is golden brown, or a skewer inserted comes out clean.
  9. Remove cake from the pan and cool down completely on wire rack. Dust with icing sugar before serving. Best serve chill.